AddressOverview:
Regional Chef - Manager of Culinary Standards
Blanco Cocina + Cantina
Compensation and Benefits Package:
- Competitive salary and incentive opportunity
- Medical, Dental, Vision and Life Insurance + more
- Retirement savings program (with company match)
- Paid time off
- Dining perks at all FRC restaurants
- Additional dining discounts at The Cheesecake Factory and North Italia
The Role:
As the Manager of Culinary Standards (Regional Chef) you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out, financial accountability, store level menu execution, and culinary standards. You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance. You will ensure integrity of food recipes and that execution is upheld. This is a great opportunity to work in a multi-unit role with a rapidly expanding organization!
Qualifications:
- We are a food focused group so you must have a balanced ability to execute amazing food along with delivering on operational standards.
- Must have proven success as multi-unit leader, Corporate Chef or an Executive Chef in a high volume restaurant environment.
- Constant desire to stay on top of current food trends and deliver impeccable hospitality.
- Ability to do theoretical costing around food, purchasing, and labor.
- Must possess a strong financial acumen, command of the P&L and the ability to effectively interpret reporting.
- Comprehensive understanding of properly yielding and writing recipes.
- Strong working knowledge with Microsoft Office, Outlook, Word and Excel.
- Must possess strong interpersonal and motivational skills, the ability to effectively supervise and inspire staff, and the ability to work well under pressure.
- Extremely high standards and attention to detail, well organized and able to multi-task. High level of personal initiative, action and results oriented.
About Us:
Our story begins with Sam Fox, a man passionate about hospitality and endlessly inspired by food and design. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands. Now, 25 years later, we have 12 unique concepts with over 60 locations across the U.S., including fan favorites like Culinary Dropout, The Henry, Blanco Cocina + Cantina, and more. The Fox Restaurant team is a community of creative thinkers who help bring Sam’s concepts to life. We believe the best stories are shared over food, we challenge ourselves to find ways to make our best ideas even better daily, and we keep our people and guests at the heart of all we do. We see every brand as a way for us to connect with and serve those who matter most—our people and our guests.
Fox Restaurant Concepts, an entity of The Cheesecake Factory, is an Equal Opportunity Employer Proof of eligibility to work in the United States is required.
